Recipe Of The Week: Beet And Veggie Fresh Rolls

Why go to a restaurant to enjoy salad rolls when you can easily make them in your own kitchen.

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Why go to a restaurant to enjoy salad rolls when you can easily make them in your own kitchen. Load them up with fresh shredded veggies, fresh herbs and dunk in this gingery almond sauce!


Makes 6 rolls (12 halves)

12 pieces small rice paper*
6 oz pre-cooked/grilled chicken breast or tofu
1 ½ shredded red beets
1 cup shredded carrot
1 small yellow bell pepper, thinly sliced
¼ cup finely chopped mint or basil
12 pieces (smaller than the rice paper) romaine or butter lettuce
¼ cup almond butter
1 TBSP fresh crushed ginger
¼ cup Asian-sesame salad dressing or dipping sauce
1 TBSP honey

*Rice paper is sold in the Asian foods isle at most grocery stores, Asian specialty markets, or ask to buy from your grocery sushi counter.

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1. Fill a large baking dish with hot water.
2. Set up an assembly line with the chicken/tofu, veggies and herbs.
3. Take 2 pieces of rice paper and let sit in the hot water for 15-20 seconds. Then lay flat on a cutting board.
4. Place 2 pieces of lettuce on the rice paper. Then lay down 1/6th of the chicken breast, and top with 1/6th of the carrots, beets, and mint/basil.
5. Roll the rice paper from the end facing you tightly over the ingredients, about half way onto itself. Then fold the sides in, and finish by rolling shut. Picture doing this like you would seal a burrito tightly shut. Set aside and let rest.
6. Complete steps 3 and 4, five more times to make 6 full rolls.
7. In a small bowl, whisk together the almond butter, ginger, salad dressing and honey.
8. Cut the rolls in half and serve with the gingery-almond dipping sauce.

More recipes from Jessica Cerra

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.

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